Ming Tsai Biography, Age, Wife, Net worth, Family, Recipes

Last Updated on August 7, 2022 by Administrator

Ming Tsai Biography

Ming Tsai is an American restaurateur, television personality, and celebrity chef. Tsai’s restaurants have focused on East-West fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort Point Channel area of Boston (a Zagat-recognized tapas-style gastropub named in Esquire Magazine “Best New Restaurants 2013”).

Ming Tsai

Tsai hosts Simply Ming, a cooking show featured on American Public Television, in its fifteenth season. Past shows Tsai hosted include Ming’s Quest, a cooking show featured on the Fine Living Network, and “East Meets West”. Tsai appeared in the Food Network cooking competition The Next Iron Chef.

Ming Tsai Age

Tsai was born on March 29, 1964, in Newport Beach, California. He is 55 years old as of 2019.

Ming Tsai Wife

Ming is married to Polly Talbott (Now Polly Tsai) who was born in September 1977. Polly has come to be known for her support and contribution to the business of her husband. The two share two children, David and Henry.

Ming Tsai wife photo

Ming Tsai Net Worth

Tsai has an estimated net worth of $10 Million.

Ming Tsai Family

Tsai and Polly have two sons, David and Henry. David Talbott, Tsai’s squash coach at Yale, and Mark Talbott, a former World No. 1 hardball squash player, are Tsai’s brothers-in-law. According to Henry Louis Gates’s PBS program Finding Your Roots, Tsai is a 116th-generation descendent of Huang Di.

Chef Ming Tsai/ Ming Tsai Career

Even after he went to Yale to study Engineering, his parents didn’t have a problem with him becoming a chef. While his mother gave him her full support, his father said he wasn’t going to become a good engineer so he could as well go on to cook.

The first time that Ming was to cook was when he was only 10. Years later, he would start his career in 1998 when he began the Blue Ginger. By 2005, the restaurant would not only be named the Best New Restaurant by the Boston Magazine, but Ming would also win a good number of accolades from Esquire Magazine, The James Beard Foundation, and the Zagat Restaurant Guide.

He would go on to build the restaurant to one of the best in the United States, winning a lot more awards and accolades in the process. Nonetheless, in 2017, he decided to shut down Blue Ginger which had by then ran for 19 years. After it shut down, he continued with his Asian-Gastro pub, Blue Dragon which is located in Boston.

Ming Tsai Recipes

To get Ming’s Recipes click on the link provided; http://ming.com/foodandwine/recipes.htm

Simply Ming has various master recipes- intensely flavored sauces, pestos, salsas, dressings, rubs, and more that can be made in advance and then used during the week to prepare tasty and exciting dishes quickly- often in 30 minutes or less!

Each episode features one master recipe along with 2-3 dishes that can be made with this base. Ming will visit Chinatown, local farms, and markets each week to teach viewers about Asian ingredients, cooking techniques, and to offer tips when ingredient shopping. Ming will be joined back in his kitchen with a guest chef who will use Ming’s master recipe to make a few dishes of his own- guest chefs include Jasper White, Todd English, Ken Oringer, Francois Payard, and his parents, Steve & Iris Tsai. Finally, each show will conclude with a sampling of the dishes and recommended beverage pairings, with Ming explaining what to look for when matching wines with that day’s dishes.

Ming Tsai Restaurants

In 1998, Tsai and Polly Talbott opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts. Blue Ginger, an Asian Fusian restaurant, has become a Zagat and James Beard-recognised establishment, winning many other regional awards as well. The year that the restaurant opened, Tsai was named “Chef of the Year” by Esquire Magazine. On March 30, 2010, Tsai opened Blue Ginger Noodle Bar, a mini-restaurant, just inside his restaurant (Blue Ginger). In June 2017, Tsai closed Blue Ginger after 19 years of business. The reason was due to the end of a lease and Tsai’s focus on a new fast-casual stir-fry concept restaurant, ChowStirs, scheduled to open in Boston during the early part of 2018.

Tsai opened Blue Dragon in 2013 in the Fort Point Channel area of Boston, an East-West tapas-style gastropub that has become a Zagat’s recognized restaurant, which was named an Esquire Magazine “Best New Restaurant” in its opening year.

Ming Tsai Philanthropy

One of Tsai’s sons is suffering from food allergies, and Tsai has become a food allergy advocate who promotes awareness of food allergens. By 2005, he has been a national spokesman for the Food Allergy & Anaphylaxis Network (FAAN) and in December 2012 was awarded a lifetime achievement award for his advocacy work from the organization, including his work on the state of Massachusetts food safety bill.

He is currently the President of the National Advisory Board for Family Reach, an organization that provides a financial lifeline to families fighting cancer.

Ming Tsai Youtube

Ming Tsai Boston

Living in Boston for the last 21 years, Ming Tsai has been able to watch the city’s dining scene ascend. “When I arrived and opened Blue Ginger, we had steak houses and seafood and plenty of restaurants, but no really good, cutting edge restaurants,” he says. “The city has finally really matured and we’re a top-5 dining destination.”

Tsai was part of the culinary revolution which remade the city. With his restaurant Blue Ginger, he excelled at an East-meets-West style of cooking that propelled him to host a hit PBS show, Simply Ming. After two decades, he closed Blue Ginger, now focusing more on his casual Asian-gastropub Blue Dragon, where he offers a more rustic take on his style of cooking.

He serves dishes like buttermilk tempura fried chicken, Carolina BBQ potstickers, and Thai chile pimento cheese. He said that they have a great cocktail program, specials on the blackboard like pubs in England, and all house-made dumplings, noodles, and wontons.”

Since he’s such an integral part of the Boston food scene, we figured he’d be the perfect guide to Beantown. So we caught up with Tsai—who will be cooking at Robb Report’s Culinary Masters this September—to talk about his favorite places to eat in Boston.

Ming Tsai Blue Dragon

Blue Dragon is located in the heart of the Fort Point neighborhood, Chef Ming Tsai serves up tapas-style dishes with his East-West twist alongside housemade tiki cocktails, wines, and craft beer. Chef Ming and the Blue Dragon staff are proud to serve from a nut-free kitchen and serve all patrons with food allergies.

Ming Tsai Blue Ginger

Blue Ginger Restaurant photo

Ming Tsai Twitter

 

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